My kitchen: Apple-Cinnamon Layer Cake with Salted Caramel Frosting

Apple-Cinnamon Layer Cake with Salted Caramel Frosting

BY GENA KNOX https://www.countryliving.com/ food-drinks/recipes

INGREDIENTS

Apple-Cinnamon Layer Cake Cooking spray

3/4 c. pecan halves

3 c. all-purpose flour, spooned and leveled

2 1/2 tsp. ground cinnamon

1 tsp. Kosher salt

1 tsp. baking soda

1/2 tsp. ground nutmeg

1/4 tsp. ground allspice

1 c. packed light brown sugar

1/2 c. granulated sugar

3 large eggs

3/4 c. canola oil

3/4 c. unsweetened applesauce

1 tsp. pure vanilla extract

4 c. diced peeled apples, such as Pink Lady or Granny Smith (from 2 large apples) Salted Caramel Frosting

3/4 c. sugar

3/4 c. heavy cream

2 tsp. pure vanilla extract

1 c. (2 sticks) plus

2 tablespoons unsalted butter at room temperature

1 tsp. Kosher salt

3 c. confectioners’ sugar

DIRECTIONS

Preheat oven to 350°F. Grease 3 (9-inch) round cake pans and line bottoms with parchment.

Spread pecans on a rimmed baking sheet and toast just until fragrant, 7 to 8 minutes. Cool, then chop.

Whisk together flour, cinnamon, salt, baking soda, nutmeg, and allspice in a bowl. Beat sugars, eggs, oil, applesauce, and vanilla with an electric mixer on medium speed until combined, 45 seconds to

1 minute. Reduce mixer speed to low and slowly add flour mixture, scraping down sides of the bowl as needed. Fold in apples and pecans. Divide batter among prepared pans. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes.

Cool in pans on wire racks 5 minutes, then invert onto racks to cool completely.

Make frosting: Combine sugar and 6 tablespoons water in a small saucepan. Bring to a boil over medium-high heat and cook, without stirring, until mixture turns a dark amber color, 10 to 12 minutes.

Remove from heat and slowly add cream and vanilla, stirring with a wooden spoon until smooth. Cool 30 minutes. Beat butter and salt with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce speed to low and slowly add confectioners’ sugar, scraping down sides as needed. Slowly add cooled caramel. Increase speed to medium-high and beat until fluffy, 1 to 2 minutes. Refrigerate 30 minutes.

Place one cake layer on a cake stand or serving platter and top with 3/4 cup Salted Caramel Frosting. Repeat two more times. Frost sides with remaining frosting. Garnish with candied pecans.